Brown Sugar Pop Tart Cookies – A Cozy Twist on a Childhood Favorite
If you grew up loving Pop Tarts, then this recipe is going to warm your heart and fill your kitchen with the most irresistible aroma. Imagine the sweet brown sugar and cinnamon filling of your favorite breakfast treat but wrapped inside soft, buttery cookie dough. That’s exactly what these Brown Sugar Pop Tart Cookies bring to the table. They’re chewy, slightly crisp on the edges, filled with gooey brown sugar filling, and finished with a dusting of sugar or a drizzle of glaze. Perfect for fall baking, cozy afternoons, or simply indulging your inner child.
These cookies are a nostalgic nod to mornings when a warm Pop Tart felt like the best way to start the day. But now, they’re transformed into something even better—homemade, baked with love, and utterly delicious.
Ingredients:
For the Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Filling:
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Coarse sugar for sprinkling
Instructions:
- Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the dough. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla. Slowly add dry ingredients to wet ingredients until a soft dough forms.
- Prepare the filling. In a small bowl, mix together brown sugar, cinnamon, flour, and melted butter until smooth and spreadable.
- Shape the cookies. Roll out the cookie dough on a lightly floured surface to about 1/4-inch thickness. Cut into even rectangles (about 2×3 inches). Place half the rectangles on the baking sheet.
- Fill the cookies. Spoon about 1 tablespoon of filling onto each bottom rectangle, spreading it slightly but leaving edges clear. Top with another rectangle of dough and press edges gently to seal. Use a fork to crimp the edges, just like a classic Pop Tart.
- Bake. Place filled cookies onto the baking sheets and bake for 12–15 minutes, or until edges are golden brown. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
- Glaze and garnish. Once cooled, whisk powdered sugar, milk, and vanilla to create a glaze. Drizzle over cookies and sprinkle with coarse sugar if desired. Let set before serving.
Tips & Tricks:
- Don’t overfill the cookies or the filling may leak out during baking.
- For extra crisp edges, chill the assembled cookies for 15 minutes before baking.
- You can substitute white whole wheat flour for half of the all-purpose flour for a nuttier flavor.
Brown Sugar Pop Tart Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Cream butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla.
- Add dry ingredients to wet ingredients to form dough.
- Mix brown sugar, cinnamon, flour, and melted butter to create filling.
- Roll out dough and cut into rectangles. Place half on baking sheet.
- Spoon filling onto rectangles, top with another, and crimp edges with a fork.
- Bake for 12–15 minutes until edges are golden brown.
- Cool, drizzle with glaze, and sprinkle with sugar if desired.
Notes
Variations:
- Add a touch of maple syrup to the filling for a maple-brown sugar twist.
- Try a chocolate glaze instead of vanilla for a fun contrast.
- Swap the filling for jam or Nutella to make fruity or chocolate versions.
Serving Suggestions:
These cookies pair perfectly with a warm cup of coffee, chai latte, or hot cocoa. Stack them in a jar tied with ribbon for a lovely homemade gift.
Storage Information:
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies (without glaze) for up to 2 months. Thaw and glaze when ready to serve.
FAQ:
- Can I make these ahead? Yes! Prepare the dough and filling the night before, then assemble and bake the next day.
- Do I need to glaze them? Not at all—they’re delicious even plain, but the glaze adds that Pop Tart flair.
- Can I double the recipe? Absolutely, this recipe doubles beautifully for parties or gifting.
History / Fun Facts:
Pop Tarts were first introduced in the 1960s as a quick breakfast pastry, but they’ve since become a nostalgic treat enjoyed at all hours. The brown sugar cinnamon flavor has remained a fan favorite for decades, which makes it perfect to recreate in cookie form. Turning them into homemade cookies not only pays homage to the classic but also elevates them into something warm and freshly baked.
